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Beef Stew
Beef Stew
By Maryann Demarinis Fiala
Extra virgin olive oil
6-8cloves of garlic, pressed
2tsp. crushed red pepper flakes
kosher salt and black pepper to taste
21/2pounds stew meat
24oz. sliced mushrooms
2medium white onions, diced
2packages Knorr’s French onion soup mix
1container Knorr’s vegetable stock
1 container Knorr’s beef stock
2cups good red wine
128 oz. can San Marzano crushed tomatoes
16 oz. can San Marzano tomato paste
1 bag tiny Yukon Gold potatoes (small bag)
1bag sliced carrots (small bag)
1bag frozen French cut green beans, thawed
In a large soup pot, heat oil and add pepper flakes and garlic for a few minutes. Be careful not to burn this. Season meat with salt and pepper. Add seasoned meat to stew pot and brown. Remove meat from pot and cover tightly with aluminum foil to keep warm. Add onions and mushrooms to soup pot. Add additional oil if needed. Saut onions and mushrooms until onions are transparent. Add salt and pepper and return meat to pot. Add soup mix and broths, crushed tomatoes, tomato paste, wine and broth. Mix well. Bring to a boil and then reduce to a simmer. Stir frequently. Allow to cook for a half hour. Add potatoes and carrots and cook until potatoes are tender. When potatoes are done, stir in green beans and allow to heat through, about five minutes.
Crock Pot Beef Stew
By Barb Downie Friedman
2lbs. beef stew meat, cut into one inch cubes (I use chuck roast)
1/2cup all purpose flour
1/2tsp. salt
1/2tsp, ground black pepper
1clove garlic, minced
1bay leaf
1tsp. paprika
1tsp. Worchestershire sauce
1onion, chopped
2cups beef broth
3potatoes, diced
4 carrots, sliced
1stalk celery, chopped
Place meat in slow cooker. In a small bowl mix together the flour, salt and pepper. Pour over meat and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worchestershire sauce, onion, beef broth, potatoes, carrots and celery. Cover and cook on low setting for 10 to 12 hours or on high for 4 to 6 hours. Remove bay leaf before serving.